After the Sharlie Cheen Bar and the Pawn Dot Com Bar, it is already the third bar project by Dustin Render and Marius Döring. The concept of the small, intimate The Wash Bar in Berlin-Mitte: modern classics and creative creations in glass, plus changing art installations. My money met the two young entrepreneurs to shed light on the economic side of the currently difficult gastronomy scene.
My money: First of all, what were and are the trends in the glass?
Dustin Render and Marius Döring: It’s hard to imagine the bar without the classic Aperol Spritz. However, people are also open to modified variants. For example, we offer our “Ultimate Aperol”, which, in addition to the Aperol, is prepared with a small amount of sloe gin for a certain berryiness and with another amount of tarragon tincture for a herbal twist.
Cocktails with low or no alcohol content are also trendy. We have a “Violet” with non-alcoholic gin, violet liqueur, a herbal tonic and less than 2.5 percent volume.
My money: Are guests becoming more demanding when it comes to product quality?
Dustin Render and Marius Döring: Yes. With the increase in information about food and beverage quality, they expect high-quality ingredients and preparation methods. They are also paying more attention to their health and the environmental impact of their decisions. This is reflected in the preference for high-quality, natural and sustainable ingredients.
My money: Are guests willing to pay more for good drinks?
Dustin Render and Marius Döring: It’s very different. The expectations differ greatly. This has a lot to do with the ambience, service and simply the hospitality, i.e. the overall experience in a bar. Guests can pay up to 15 to 16 euros for a good, self-made drink. On the other hand, there are also guests who have little understanding for such prices and roll their eyes even at ten to eleven euros. It is often forgotten that not only the pure use of goods, but also the preparation, rent, staff, etc. have to be paid for.
My Money: What is the average receipt of a typical guest?
Dustin Render and Marius Döring: In 2023, we will have an average per capita turnover of 12.50 to 14.50 euros in all three of our bars. In the end, of course, you have a mixed calculation and make 30 to 40 euros with one guest, but only five to ten euros with another.
My money: What does a bar need to be successful today?
Dustin Render and Marius Döring: Basically nothing different than ten years ago. It must always be clear that the entire operation revolves around the most important person – the guest. Of course, guests are thrilled with special concepts and presentations, and social media now plays a major role. However, no one will be successful with just Instagrammable cocktails and room designs if guests don’t feel comfortable.
A bar is still a place where people come together to drink, talk, have fun and forget about everyday life for a while. Aspects such as sustainability are also more important to success than before. And if the overall concept is right, like it is at The Wash Bar, they will come back.
My money: Thank you for the interview.
2023-10-13 09:38:23
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